Food product



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FOOD lRilDUCT 2% Drawing.

This invention relates to food products in which crushed sesame seed is mixed or combined with a milk product to form a com- Pound ada ted to beused as aidrink with 5 chocolate, or example, or in baking or cooking wherever the milk'product itself is ordinarily used.

An object of the invention is the inhibition of rancidity to which milk products are ex:

. ll l tremely, susceptible.

A iurther object is the provision of a food product which not only possesses a new and pleasing flavor but wherein the deficiencies in vital food elements in theprincipel constitu- 315 out thereof, the milk product, are made up.

This invention also serves to eliminate the objections in taste which many persons have to milk products.

still further object is the provision of an 2% improved process of making the product.

lt is quite well known that powdered milks are extremely susceptible to rancidity and consequent spoilage. l have found, however, thatby rny'method oi mixing s mill: product with crushed seseine seed, the let globules of the milk are surrounded by and blended with the fat and the sterch of the seed cake end the milk int is thereby rendered less open to oxidation and to rancidity.

- I combine sesame seed and the milk prodnot by first thoroughly 1 mixing the sesame seed in 'efcrushed state with the milk in a liquid state and thereby creating an emulsion. lhis emulsion is then sprayed in order to remove the Water from the The product of the spraying step of the process is the substantial powdery composition forming the subject matter of this invention. Whenever possible, the first step of emulsification may be eliminated from the process since emulsification will necessarily telze place to e, satisfactory extent in the spraying or drying process. Through this method, the excess rnoistur-e which cannot be eliminated by the ordinary methods of powdering milks is absorbed by the seed and hence prevented from coming into contact with the mill: fut. {lontact of moisture with the fat of the mill: is e circum- Application filed Eecember f, 1927. Serial Ho. 23%,484.

stance which must be guarded against in order to inhibit rancidity of the milk.

Although it has been stated that the mill; product, which may be whole milk, skim milk, cream, or other milk products is mixed when in its liquid state, it is obvious that it may be mixed directly with the crushed sesame seed when in its powdered state Furthermore, although crushed sesame seed has proven to be outstandingly superior to i any other seed cake, nut butter, or olive butter from the standpoint of inhibiting rancidity of the milk or cream fat through the absorption of the moisture not removed by the drying or spraying process, any of the other types of cakes orbutters, or combinations of these types may be used. They include peenut butter, sunflower cake, olive butter, or substances containing a, large percentage oi crushed sesame. seed such as halveh.

I have already described in my application No. 229,800, filed @ctober 29, 1927, that the crushed sesame seed has the property of in-- hibiting rencidity in other butters but by the present invention 1 am able to adopt this property to render milk powders capable or" resisting rencidity. Although other butters 'or seed cakes may be substituted for crushed sesame seed to some advantage, it does not create quite the some beneficial results as the sesame seed or sesame-seed-containing sub stances.

The food product resulting from the process described has an unexpectedly pleasant flavor wherever it is used, whether when mixed with chocolate to form r. drink or in cooking with macaroni, byway oi example.

The crushed sesame seed hes been proven to have further highly advantageous properties when mixed with skim milk, since it rovides certain yitsl food elements in W ich skim milk is known to be deficient. For instance, the fat of the cake makes up somewhat, depending on the proportion used, for

cielly where the fat content or" the shin milk is very low. There is a large class of people who abstain totally from milk products solely by reason of objections to the tests of the raw product.

. relative When these products are combined or mixed with the sesame seed, it has been found that this re ulsive eflect'has been eliminated and the' mi product rendered capable of being taken into the system without difficulty.

Depending upon the flavor desired, any one of a number of difl'erent butters may be added to the milk products. Sesame seed is perhaps the most pleasant of the roup and it lends a flavor which is not ren ered by the use of the oil of the sesame seed alone. The proportions of the substances to. be mixed with the milk products are determined largely by the flavor or degree of flavor desired. A product formed of 80% skim milk and 20% crushed sesame seed has been found to have an excellent flavor.

Having now fully described my invention and the manner of carrying the same into eflect, what I claim is:

1. The method of inhibiting rancidity in a milk roduct having a fat content which is normally subject to rancidity comprising mixing such milk product with an amount of crushed sesame seed suflicient to substantially inhibit rancidity in such milk product.

2. The method of inhibiting rancidit in a milk product having a fat content w ich is normally subject to rancidity com rising emulsifying such milk product wit such amount of crushed sesame seed as will substantially inhibit rancidity in such milk product, and drying the emulsion.

3. A dry powder food product comprising 5 an intimate mixture of a milk product having a fat content normally subject to rancidity and crushed sesame seed in proportion suflicient to inhibit rancidity in such product.

4. A food product comprising an intimate mixture of a liquid milk product having a fat content normally subject to rancidit and crushed sesame seed in proportion su cient to inhibit rancidity in such product.

SIDNEY MUSHER. 

